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May 5, 2017

Homemade Baked Beignets

 

These soft, pillowy bites of yeasted dough are as delicious as they look. Oh, for those of you who are not acquainted with Beignet, it is usually made with yeast, bread flour, evaporated milk, deep fried and dusted with a generous coating of icing sugar. Think of it as the cousin of churros.

bear naked food homemade baked beignets

 

This no-machine needed dough can be easily mixed together by a wooden spoon or hand and instead of deep frying them, I popped them into a preheated oven of 180°C/350°F and baked them to golden brown perfection. You could definitely deep fry them as well in medium hot oil for a couple of minutes.

bear naked food homemade baked beignets

They taste great with some homemade chocolate sauce. 

Just like churros, these Homemade Baked Beignets taste best when served immediately. They tend to dry out a little when left to cool at room temperature. If you are consuming them in small batches, store the rest of the uncooked dough in the fridge for up to 2 days.

 

Ingredients:

¾ cup (170 g) lukewarm water (approx. 38°C)
1 tsp active dry yeast
3 ½ cup (525g) bread flour
1/3 cup (75 g) sugar
1 large egg (approx. 60 g)
1 tsp salt
½ cup (115 ml) evaporated milk
2 tbsp (30 g) unsalted butter – melted
Glaze:
2 tbsp milk
2 tbsp unsalted butter – melted
Icing sugar for dusting

Makes 60

Recipe adapted from: Claire K Creations 

The line up.

The line up.

Mix the sugar with lukewarm water and sprinkle the active yeast into the water. Stir lightly and let it rest for 5 mins.

g

 

In a large mixing bowl, whisk egg, evaporated milk, vanilla extract and salt together.

h

 

Add in yeast mixture, melted butter and stir lightly.

h

 

In two batches, add in bread flour and mix with a spatula or wooden spoon until just combined.

h

 

Use your hand and lightly bring the dough together. It will quite sticky and that’s okay.

g

 

Gently lift the sticky dough out from the bowl and it should not stick to the bottom of the bowl.

h

 

Transfer into a light greased large bowl and cover tightly with cling wrap and drape a tea towel over it.

j

 

Place in a warm spot (I like to leave it in my oven with light on) and let it rise and proof for 2 hours until it doubles its size. You could prepare the dough 2 days in advance and leave it in the fridge.

g

 

The dough is ready!

The dough is ready!

Dust your work counter with some flour and turn the dough out from the bowl.

j

 

Lightly dust your rolling pin with some flour and roll the dough into ¼ inch thick.

h

 

Use a ruler or measuring tape and cut them into 1-inch squares. A pizza cutter would be helpful in the cutting.

h

 

Like so.

Like so.

Place the square dough onto a baking tray lined with non-stick baking paper, leaving about ½ inch gap between them to rise further. Cover with cling wrap and tea towel and let them rise for 30 – 35 mins.

g

 

Preheat your oven to 180°C/350°F.

Brush the top of each risen dough lightly with some milk. This will produce a golden crust when baked.

j

 

Bake for 12 – 15 mins until golden brown.

j

 

Remove from oven and brush each beignet with some melted butter.

j

 

Generously dust icing sugar all over the beignets.

j

 

Serve warm.

bear naked food homemade baked beignets

 

bear naked food homemade baked beignets

 

bear naked food homemade baked beignets

 

bear naked food homemade baked beignets

 

 

Homemade Baked Beignets
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: makes 60 2-inch pieces
Ingredients
  • ¾ cup (170 g) lukewarm water (approx. 38°C)
  • 1 tsp active dry yeast
  • 3 ½ cup (525g) bread flour
  • ⅓ cup (75 g) sugar
  • 1 large egg (approx. 60 g)
  • 1 tsp salt
  • ½ cup (115 ml) evaporated milk
  • 2 tbsp (30 g) unsalted butter – melted
  • Glaze:
  • 2 tbsp milk
  • 2 tbsp unsalted butter – melted
  • Icing sugar for dusting
Instructions
  1. Mix the sugar with lukewarm water and sprinkle the active yeast into the water. Stir lightly and let it rest for 5 mins.
  2. In a large mixing bowl, whisk egg, evaporated milk, vanilla extract and salt together.
  3. Add in yeast mixture, melted butter and stir lightly.
  4. In two batches, add in bread flour and mix with a spatula or wooden spoon until just combined.
  5. Use your hand and lightly bring the dough together. It will quite sticky and that’s okay.
  6. Gently lift the sticky dough out from the bowl and it should not stick to the bottom of the bowl.
  7. Transfer into a light greased large bowl and cover tightly with cling wrap and drape a tea towel over it.
  8. Place in a warm spot (I like to leave it in my oven with light on) and let it rise and proof for 2 hours until it doubles its size. You could prepare the dough 2 days in advance and leave it in the fridge.
  9. Dust your work counter with some flour and turn the dough out from the bowl.
  10. Lightly dust your rolling pin with some flour and roll the dough into ¼ inch thick.
  11. Use a ruler or measuring tape and cut them into 1-inch squares. A pizza cutter would be helpful in the cutting.
  12. Place the square doughs onto a baking tray lined with non-stick baking paper, leaving about ½ inch gap between them to rise further. Cover with cling wrap and tea towel and let them rise for 30 – 35 mins.
  13. Preheat your oven to 180°C/350°F.
  14. Brush the top of each risen dough lightly with some milk. This will produce a golden crust when baked.
  15. Bake for 12 – 15 mins until golden brown.
  16. Remove from oven and brush each beignet with some melted butter.
  17. Generously dust icing sugar all over the beignets.
  18. Serve warm.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

1 Comment

  1. Janet liew says:

    Would like to keep safe your receipe